Anti Inflammatory Harissa-Orange Turkey Vegetable Soup

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Harissa-Orange Turkey Vegetable Soup

This soup is a bold, warming bowl that earns its place in any regular rotation — smoky harissa, fragrant ginger, and a bloom of turmeric and cumin build a broth that smells incredible from the moment the spices hit the pan. The touch of fresh orange zest and juice stirred in at the end is a small move that makes a big difference, brightening everything and cutting through the richness of the ground turkey. Carrots, celery, zucchini, and a generous handful of baby spinach round out the vegetables, so every spoonful is packed with color and texture. Extra virgin olive oil, turmeric, ginger, and garlic are all doing real work here — these are ingredients long associated with supporting a low-inflammation lifestyle, and they come together in a way that feels genuinely satisfying rather than medicinal. The recipe serves four, making it an easy weeknight dinner that also reheats beautifully for lunch the next day. Finish each bowl with fresh cilantro or parsley and a squeeze of lemon to wake up every layer of flavor right before eating.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp harissa paste
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
1 lb ground turkey
2 medium carrots, peeled and sliced into ¼-inch rounds
2 celery stalks, sliced
1 medium zucchini, diced
1 can (14 oz) diced tomatoes
4 cups low-sodium chicken broth
1 tsp orange zest
2 tbsp fresh orange juice
2 cups baby spinach, loosely packed
salt and pepper, to taste

For serving

2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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